Ladurée, an old guard in the long-withstanding tradition of French pastry-making is a name that hardly needs introduction. It is due to open its first outlet in Singapore in a week’s time. We’d visited Ladurée’s flagship store in Japan just last week. Hopefully this would be a “sneak preview” of we could expect when it hits town soon.
Hello everyone! Kindly excuse us for the long absence! Just realised that it had been 3 weeks since we last posted, only because we had been terribly busy trying to clear our work and run errands before we take a much
deserved awaited break to Tokyo! The trip was planned to take place ahead of the hanami season as it was the only time when both of us could make it! Alas thanks literally to the freak weather, the cherry blossoms bloomed much earlier in Japan this year, allowing us to enjoy their beauty, amidst other spectacular floral displays along the way. The downside is, we had to cut back on several pastry joints which we had slated to visit. Nonetheless we had a really good time in Tokyo!
This trip to Tokyo is all about pastries, ramen and depachikas! We absolutely love depachikas in Japan, so they are surely a “must go” whenever we are in Japan! J lamented that we didn’t get to try any ramen joints during our last trip so I made sure that we had enough ramen this time round for J to remember by! And 5 years ago during our first trip to Tokyo, which incidentally marks the commencement of this blog, I wasn’t much into fine pastry making then. But I do remember being much in awe with what I saw at the display windows of dessert boutiques and patisserie sales counters at depachikas. The level of artistry and presentation in trhe Japanese patisseries then was already quite impeccable and very impressive. Over the years as I grew to appreciate and get involved myself in the French art of pastry making, the desire to return to Tokyo fueled on. So after a long wait of more than 4 years, we are finally back! I will be writing and sharing about the various patisseries and ramen joints we’d visited this time round over the next couple of months or so but here’s a sneak preview of what we’d tried and sampled in Tokyo 2013!
It feels good to be back in baking again, after an almost month-long hiatus. Been busy with a trail of Asian delights from Cantonese claypot rice to Hainanese Pork Chops, and not to forget a couple of Asian desserts along the way. Quite a walk down memory lane to prepare dishes which I’d learnt to prepare years back, but have not gotten a chance to reprise them over the last year or so, well since the passing of my mother actually. So it felt really warm and nostalgic to get in touch with my culinary roots again, with dishes that ignited my love for food and cooking many moons back. But life has to move on, so here I am back again, having fun once more with flour, eggs, butter and sugar! First off with a simple petit four, Ladurée’s Financier Pistache…
Ladurée hardly need introduction. They are the old guards of the French school of pastry-making, founded in Paris 150 years ago back in 1862. Not only have they been associated with the art of pastry-making for the longest time, but also tagged with big names like Pierre Herme, who worked to expand Ladurée’s chain of dessert boutiques and developed the “Ispahan” during his stint there. I was lucky to get a box of Laduree macarons recently, so here I am to share with you my take on them. I start with two simple and yet familiar flavours, lemon and raspberry. Incidentally these sharp flavours are some of my favorites too!
Ah what luck! Just last month, when I reconstructed Pierre Hermé’s Macaron Jardin Enchanté, I also lamented on the very near impossibilities of potentially sampling the real stuff from the French pastry master. Macaron Jardin Enchanté was reconstructed with some brainstorming with Swee San and Chef Nicholas, but based entirely on sheer imagination. As I was piping the lime ganache over the shells, I couldn’t help but yearn to know how close these would taste to those made from the kitchens in Alsace. Alas, some greater being of higher order up there must have heard my prayers! How lucky am I, for the celestial bodies must be aligned, as I got to know a new friend recently who shares the same passion for macarons from PH and caramels from Jacques Genin as me! What more, she couldn’t have been more generous to help lug back a couple of boxes of macarons from PH and Laduree! Yes, I know Macaron Month is just over, but I certainly don’t mind a bit of “seepage and spillage” of some macaroning action to continue to in the months to come as I bring to you some reviews of these delectable French almond biscuits sandwiched with the utmost bizarre combinations of ingredients and flavours! So if you would allow me to indulge a lil’ bit more, let me show you just how crazy these dainty lil’ Parisienne confections can be!
When news of a new Ladurée publication “Sucré: The Recipes” broke out more than a year ago, it created quite a stir amongst the culinary scene. The pre-orders were selling like hotcakes leading to the title selling out before it was even published! Opportunistic resales on amazon and other online bookstores at astronomical prices but yet it didnt seem to deter hardcore pastisserie afficionadoes from snapping them up at 3-digit prices. Thankfully I didn’t yield to the temptations then or I’d probably be banging my head against the wall now. Resale pricing fluctuated over the next couple of months and that meant quite a bit of “price watching” over the major online bookstores, not unlike market share prices. When “the price was right”, I went in and made the kill. Finally got a copy for myself at a very satisfying 42 bucks including shipping. I last checked with a local Japanese bookstore in town and it was going at a whooping 71. I can only say that I’m a very happy man…
Which recipe should I try first? So many delectable recipes from macarons to petits gateaux, viennoiseries to entremets, there’s even a recipe for french waffles which’s so intriguing!!! Well, for me at least. But I settled for a individual tartelette recipe which calls for two fruits which are in season now, cherries and apricots. Ladurée’s Tartelettes Croustillantes Abricots ou Cerises it shall be.